Stuffed Cabbage Asian Style Recipe

I wanted to do something a bit different and I decided to use coconut milk and coconut oil plus cilantro for an Asian flare to this delicious stuffed cabbage with a creamy coconut sauce . Stuffed cabbage done in the pressure cooker but one can do stove top in a pot or oven bake as well but it will need a longer cooking time( about 30 minutes )

In stove top, bring all to boil and cover and simmer till meat is done, 30 minutes or as needed

For Sauce.

Remove the stuffed cage to a serving dish with a slotted spoon

To the liquid and chopped cabbage left, add some sugar or Splenda to taste with a bit of lemon juice to make sweet- sour as desired

Add some coconut oil ( about a Tbs ) or to taste

Cook sauce over medium heat, adding some gravy flour to thicken as desired

To finish sauce , salt to taste and stir in a bit of heavy cream

Note: freezing a head of cabbage is an easy way to separate the leaves and requires no cooking to soften the leaves. I found out that leaving a head of cabbage in the freezer for a few days is much better than an overnight freeze!